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Pizza Meatloaf
1/2 cup finely chopped onion
2 cloves minced garlic
1/4 tsp. salt
1/3 cup Italian bread crumbs
1/8 tsp. pepper
2 eggs, beaten
1 lb. ground beef
1/4 cup finely chopped pepperoni
8 oz. can pizza sauce
1/2 lb. ground sausage
1 cup grated pizza cheese
1/4 cup grated parmesan cheese
8 slices pepperoni
ripe olive slices
Preheat oven to 350 degrees F. In microwave-safe bowl, place onions and garlic; sprinkle with a bit of water. Microwave on high 2 minutes, stirring once during cooking until vegetables are tender.
Place in large bowl along with bread crumbs, salt, pepper, pepperoni and egg; mix well. Add half of the pizza sauce and the ground meats; mix well to blend.
Press meat mixture into 9” round cake pan. Bake at 350 degrees F for 30 minutes. Remove from oven and drain off fat. Top loaf with remaining pizza sauce and return to oven. Bake 30 minutes longer until internal temperature registers 160 degrees F.
Sprinkle with cheeses and arrange pepperoni and olives on top of cheese. Return to oven and bake 5-10 minutes until cheese melts. Cut into wedges.
Serves 6
Bean Salad
1 can black-eyed peas, rinsed & drained
1 can black beans, rinsed & drained
1 small jar pimiento, diced, drained
1 finely chopped jalapeño peppers (I use more!)
1 can pinto beans, rinsed & drained
1 can white corn, rinsed & drained
1 med. onion – diced
1 cup chopped green pepper
Boil and add to above: 1 tsp. salt ½ tsp. pepper 1 T. water ¾ cup apple cider vinegar ½ cup oil 1 cup sugar
Refrigerate and serve with scooped Fritos or scooped Taco chips
Turkey Salad with Pistachios and Grapes
1 ½ lbs roast turkey or chicken, cut into ½ inch cubes
4 celery stalks, chopped
¾ cup grapes, sliced in half
1/3 cup shelled salted pistachios, roughly chopped
1/3 cup mayonnaise
¼ tsp. salt
¼ tsp. freshly ground black pepper
Combine turkey, celery, grapes, pistachios, mayo, salt and pepper in a large mixing bowl. Stir well to coat and refrigerate until ready to serve. Serve it over your favorite greens or stuff it into a pita pocket for a sandwich.
Makes 6 one cup servings.
Baked Triple Bean Pot
1/3 c. packed brown sugar
¼ c. catsup
2 T. honey dijon mustard (or whatever you have that isn’t yellow mustard)
1/8 t. black pepper (optional)
1-16 oz. can of baked beans
1-16 oz. can pinto beans (drained & rinsed)
1-15.5 oz. can of butter beans (drained & rinsed)
Preheat oven to 350. Combine 1st 4 ingredients in a large casserole dish. Stir in beans. Cover and cook for 40 minutes.
10 Servings, ½ cup each
151 calories/per serving; 5.3 g. fiber; 1.4g. fat; 6.5g. protein
Fruit Pizza
Crust
2 rolls sugar cookie dough.
Spread with the palm of your hand on a large cookie sheet. Bake according to directions on the packaging.
Frosting
8 oz. light cream cheese - softened
1/2 cup powdered sugar
2 T. pineapple juice
1 t. lemon juice
Spread over cooked and cooled crust
It can be topped with pineapple (bits), mandarin oranges, kiwi, strawberries, and chopped walnuts as last topping
Refrigerate - best if served chilled. Enjoy!!!!
Tater Tot Hot Dish
2 lbs. ground beef
1/4 cup onion
2 - 16 oz. cans of mixed veggies
10 3/4 oz. can of mushroom or cream of chicken soup
32 oz. bag of tater tots
Heat oven to 350 degrees. Brown ground beef with onion and drain. Stir in mixed veggies and soup. Pour into 2 1/2 quart casserole dish. Top with tater tots Bake for 30 minutes. Makes 8 servings.
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